Fall Pies - Cherry Recipe
Tart Montmorency cherries baked in our flaky butter lattice crust. Puckery, sweet, delish! Take it to the next level and serve it warm with vanilla ice cream.
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Ingredients
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Filling
Method
Pie Assembly and Baking
- 1
Prepare the Pie Crust
Roll out the pie dough and fit it into a 9-inch pie pan. Trim the edges and set aside.
- 2
Make the Cherry Filling
In a large bowl, combine the pitted cherries, granulated sugar, cornstarch, lemon juice, vanilla extract, and a pinch of salt. Mix well to coat the cherries.
- 3
Assemble the Pie
Pour the cherry filling into the prepared pie crust. Roll out the second pie crust and cut it into strips to create a lattice top. Arrange the strips over the filling in a crisscross pattern, and trim and crimp the edges.
- 4
Bake the Pie
Preheat the oven to 425°F (220°C). Bake the pie for 45-50 minutes or until the crust is golden brown and the filling is bubbling. Allow to cool slightly before serving.
